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The Oakville Beaver, Wednesday February 12, 2003 -C3 Agency has seen a lot of change (Continued from page C l) "That first year, we had between 500 and 1.00() calls, and now we're getting 10,000 calls a year, so we've seen a lot of change," said Beveridge. When Distress Centre Oakville first started, little was known about AID S, and we had a big drug problem - it still is a big concern." she said. "I believe that's why the agency got started." She also cited an increasing high school drop out rate during the 1970s was a major concern. "And. since then, a lot of things have come out of the closet, such things as family violence, and mental illness. We'se become more aware and better educated. "And despite getting lO.OOO calls a year. I still had people come up to me asking why we need a distress line in a nice little town like Oakville," said Beveridge, explaining crisis line calls are confidential, their content kept hid den from family, friends and the public. "The fact we are getting 10.000 calls a year proves there is a need." Beveridge, who has a background in accounting, first arrived at Distress Centre Oakville as a volunteer. "The agency was trying to-become a United Way of O akville member agency at the time, and they needed a budget application done so Stella (Perkins) volunteered me to do the books and the United Way applica tion." she said in explaining how she fell into the role of executive director. " I came to appreciate Distress Centre Oakville as a fascinating agency providing a wonderful service." At first Beveridge worked as a vol unteer. and 15 years ago she began col lecting a part-time salary. " As the agency grow and the work increased, my position became full time." About 12 years ago. a part-time assistant was hired. Today, the agency has one full time executive director and two part-time staff. " I will miss the people, the volun teers. who are wonderful, just amazing people." said Beveridge, adding "1 felt it was time for me to retire." Although Beveridge has retired from Distress Centre Oakville, she plans to do some part time work for Distress Centres Ontario - the umbrel la organization for all distress centres in the province. "She felt it was time." said Kate Greenfield. Distress Centre Oakville's community coordinator. " Sandy has seen the agency grow' from a grass roots organization into a sizable agency over the past 25 years, trying to meet the demands and needs of the community." she said. Beveridge received a plaqued letter of gratitude from Mayor Ann Mulvale. a memory book depicting her 25 years at the agency in articles and pictures, a crystal ornament, and the Shirley Lavis Award from Troy Brooks, president of Distress Centres Ontario, recognizing her contribution. VON BO O STERS: T he May C o u rt C lu b o f O ak v ille's Festival of Trees and T reasures C om m ittee co-chair Ja n Davidson, right, presents A nne King o f the VON H alton H ospice P ro g ra m with a cheque for $17,500, bringing the total raised for VON over the past 15 years to $177,550. M ay C ourt has 199 volunteer m em bers, operates the N early New Shop at 200 K err St., provides an educational p u p pet show a t schools for chil d re n in K in d e rg a rte n to G ra d e 3. runs a `lunch box' pro g ram providing nutritious snacks fo r school children and su p p o rts W ellspring. For inform ation call M arilynne at 905-845-6714. SAVE NOWI Valentine's dinner can be simple to prepare (Continued from page C1) B ruschetta Rosa Work lime: 20 minutes Total time: I hour 20 minutes 1chose this recipe firstly to provide the requisite starch in moderate amounts, and secondly because toma toes are reputed to have aphrodisiac qualities. Ironically, tomatoes were thought to be poisonous when the Spanish explorers of the New World originally, brought them to Europe from South America. Their image was reha bilitated in the 18th century when the French, who found tomatoes complete ly healthful and tasty, came to the con clusion that they enhanced lovemaking. Thus, the ruby fruit acquired the nick name "pomme d'amour" or "love apple." G rill the bread under the broiler until it just begins to turn golden brown. As soon as they come out of the oven, rub each piece with the cut side of the reserved garlic halves. Remove the garlic halves from the tomato mixture. Using a spoon, scoop a generous heap of tomatoes, drain off any juices and then mound them on each toast. Garnish with the whole basil leaves and serve immediately. tered Edible flowers to garnish (optional) To make the glaze, combine all the ingredients in a non-reactive pot and bring to a boil on high heat. Reduce the heat to medium and simmer, checking occasionally, until it resembles syrup. This will lake 10-15 minutes. Hint: Don't get too close to the pan. The fumes can be quite strong. If it gets too thick, thin the glaze with very small amount of water. Cover and set aside. Remove the steak from its packaging and liberally sprinkle both sides with pepper. Heat a heavy skillet on medi um-high heat for 30 seconds. Add the butter and the oil to the pan - the butter should melt immediately. Fry the steak to taste. Remove the meat from the pan. season with salt, and set aside to rest for 10 minutes. This gives the juices time to redistribute, "relaxing" the meat. During this time, prepare the plates by mounding the greens on one half then arranging the quartered figs and flowers on top. Warm the sauce, then stir in the but ter to finish it off. Place the steak in the middle of the plate, so that about half of it rests on the greens. Spoon the sauce on the clean side of the plate and serve. 25% off Regular Price Limited Time Only! Filet M ignon with balsam ic glaze and mixed greens Tune: 30 - 40 minutes A good-sized sirloin can be substitut ed for the filet. You may even prefer the romance of sharing, just be sure to ask your sweetheart how well cooked she likes it. Glaze 3 medium-sized vine ripened toma toes 1/2 teaspoon salt pepper to taste 1/4 cup firmly packed basil leaves plus 6 whole leaves 1/4 cup extra virgin olive oil 2 garlic cloves, peeled and split lengthwise 6 slices o f French baguette or 4 slices Italian peasant bread Place the chopped tomatoes in a bowl and season with salt and pepper. Thinly slice the basil leaves and toss with the tomatoes. Add the olive oil and 2 garlic halves. Stir well, cover with plastic wrap, and allow to marinate for one hour at room temperature. I cup good quality balsamic vinegar I tablespoon honey 1 teaspoon butter Meat 2fillet rnignon 2 tablespoons clarified butter and 2 tablespoons vegetable oil fresh ground black pepper 1/4 teaspoon salt Mixed Greens 2 cups mesclun salad mix (some times sold as summer greens) 2 fresh fig s (substitute grapes or tomato quarters i f unavailable), quar JUlie Dykeman can be reached by email at juliedykeman@yahoo.ca SOLID CHERRY & SOLID MAPLE BY V V ^ V IlL L A G E O I S Talk on eating disorders at 0TMH Feb. 13 A free seminar. Hating Disorders: A Community Voice, part of the Living Healthy series, will be held tomorrow, Feb. 13, at the Oakville-Trafalgar Memorial Hospital Auditorium. 327 Reynolds St. Ann Kerr, assistant professor of psy chiatry. University of Toronto, and pro gram director of Sheena's Place in Toronto will give a talk titled I f you Dining Rooms, Wall Units Bedrooms, Occasional Tables s q n s s IN T ^ R lO R S L T b 217 Lakeshore Rd. E. (905) 844-3530 50 YEARS IN DOWNTOWN OAKVILLE w w w .sw issinteriors.com Mon.-Thurs., 9:30-6, Fri., 9:30-9, Sat., 9:30-5 build it...They will come. Prior to joining Sheena's Place as its first program director in 1996. Kerr worked for 11 years in the Eating Disorder Programs of the Toronto Hospital. She has appeared on many television and radio programs, given academic and public presentations, and has written many articles and book chapters on eating disorders. Sheena's Place offers free support services to people with eating disorders and their families. Light refreshments and displays w ill be available from 6:30 - 7p.m The pres entation will begin at 7 p.m. To reserve a seat, call 905-338-4379 or send an e-mail to lrohm@haltonhealthcare.on.ca. For information, con tact Sheena's Place at 416-927-8900 or www.sheenasplace.org, and the National Eating Disorder Information Centre at 416-340-4156 or www.nedic.ca The excellence in i arc, services and accommodations at Sunrise contribute great value to the lives o f seniors who live there. The Best Care Is Always the Best Value C l / /elcome to Sunrise Assisted Living, a place where families / / expect the best of care. Here, we promise a hill spectrum of assisted living services-- from light support to daily comprehensive assistance, including medication supervision and incontinence management. Compassionate care managers offer gentle support tailored to individual needs and preferences in the warmth and comfort of a gracious home. With life-enriching activities, caring staff, beautiful interiors and a delicious selection of three meals a day and snacks, the Sunrise experience is of great value to seniors and their families. CO LM XTim i: COIII'OX! Call to schedule a visit today! 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